1 lb. med. egg noodles
1 lb. Ricotta cheese
2 c. Mozzarella cheese, cubed
1 1/2 lbs. ground meat
3/4 c. Romano cheese
1 onion
1 tsp. Italian seasoning
1 1/2 tsp. salt or to taste
1/4 tsp. sugar
1 lg. clove garlic, chopped
1 (16 oz.) can crushed tomatoes
1 sm. can tomato paste
1 lg. can tomato sauce
1 tbsp. parsley
2 c. water

Mix onions and meat in a Dutch oven pan and cook on stove until meat is browned. Add crushed tomatoes and tomato sauce; cook for about 30 minutes more. Add tomato paste, garlic, salt, sugar, parsley, and Italian seasoning along with about 2 cups water. Cook for around 45 minutes or to taste.

Step #2: Cook egg noodles as directed on package (under cook 5 minutes). In lasagna baking dish, add about 1 1/2 cups of meat sauce to cover bottom of dish (with about 1/4 cup water) and sprinkle 1/4 cup Romano cheese. Add 1/2 of cooked noodles. Add 2 cups of meat sauce over noodles and sprinkle with Romano cheese, 1/4 cup. Place by teaspoonful the Ricotta cheese over noodles. Put Mozzarella cheese over Ricotta cheese. Place remainder of noodles over mixture, being sure to cover everything. Then pour about 1 1/2 cups meat sauce over noodles and sprinkle with remainder of Romano cheese.

Bake in oven, covered, at 350 degrees for about 30 minutes. Do not overcook, only until bubbly and all cheese is melted. Let set for about 15 minutes before serving.